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• (nothing better than this) fried pizza dough

This recipe is from <a href="http://www.allswellnyc.com/">Allswell</a href> restaurant in Williamsburg, Brooklyn, where chef/owner Nate Smith serves his "griddled sourdough" with spicy edamame dip. <br /> <br />You can use whatever pizza dough our flatbread recipe you like—I favor Jim Lahey's <a href="https://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie">no-knead dough</a href>. <br /> <br />Some notes: Be sure to use a pot with high sides, as the oil might splatter. If the dredging comes off as you fry, making the oil gritty, you'll want to strain it (or refresh it) between batches: When the oil contains impurities from the dredge, it'll smoke at a lower temperature.

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